Notes:
- You can use Nilla wafers for the crust or you can make the crust below. Finding Nilla wafers here is tricky so I need an alternative.
- I've adjusted the amounts based on the ingredients I can find here. So, I've given two versions for the fillings, depending on whether you are in or out of the U.S.
MINI CHEESECAKES
Crust:
- 1 cup graham crackers
- 2 tablespoons sugar
- 3 tablespoons butter, melted
Mix together and press into the bottom of cupcake liners. I use a tart tamper for this part.
Bake for 15 minutes at 325 degrees.
Filling (in the U.S.):
- 16 ounces cream cheese, room temperature
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 teaspoon lemon juice (optional)
- zest of 1 lemon (optional)
Filling (outside the U.S.):
- 600 grams cream cheese, room temperature
- 1/2 cup sugar
- 1 teaspoon vanilla
- 3 eggs
- 1 teaspoon lemon juice (optional)
- zest of 1 lemon (optional)
In a stand mixer, beat cream cheese until light.
Add sugar and vanilla and continue to mix until well blended.
Add eggs and mix well.
Pour over crusts (or Nilla wafers), fill 3/4 full.
Bake at 325 degrees for 20-25 or until set.
Top with raspberry puree, cherries, mandarin oranges, or chocolate shavings.
Source: Stephanie Moy and Marsha Porter
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